Recipes

Dulcey Cheese Tart

Package of ingredients to follow step by step

PART A – DULCEY CHEESE FILLING

  • Cream Cheese 225g
  • Castor Sugar 30g
  • Gula Melaka Granulated 30g
  • Salt 2g
  • Whipping Cream 120g
  • Vanilla Paste 1/2tsp
  • Valrhona Blond Dulcey 35% (melted) 120g

PART B – SALTED CARAMEL

  • Salt 200g
  • Butter 85g
  • Cream 120g
  • Salt 1 tsp

PART C – WHITE CHOCOLATE WHIPPED MOUSSE

  • Whipping Cream A 170g
  • Valrhona White Opalys 33% 88g
  • Whipping Cream B 350g
  • Vanilla Paste 1/2 tsp
  • Gelatin Powder 8g
  • Water 32g

Method

PART A – DULCEY CHEESE FILLING

  1. Double boil all ingredients except Valrhona Blond Dulcey chocolate and mix well.
  2. Once step 1 is melted and well mixed, add in melted Valrhona Blond Dulcey chocolate and mix until fully incorporated.

PART B – SALTED CARAMEL

  1. Caramelized sugar until amber color and remove from heat.
  2. Add in softened room temperature butter and mix well.
  3. Heat the mixture up with low heat, slowly incorporate the whipping cream.
  4. Remove from heat again and add in salt. Mix the mixture well.

PART C – WHITE CHOCOLATE WHIPPED MOUSSE

  1. Bloom gelatin and water. Melt it before use.
  2. Boil whipping cream A and pour into Valrhona White Opalys. Mix until both are well combined.
  3. Add in cold whipping cream B, vanilla paste and melted gelatin and mix all ingredients well.
  4. Chill it for one night, whipping up to piping consistency for decorating cake.

PART D – TART BASE FOR DULCEY CHEESE TART

  1. Tart Base Round Chocolate (M0 straight)
  2. Egg white (For egg wash the tart base)
  3. Baking time: 160-170°C 5-10 minutes

OPTIONAL –  GRANOLA

Soaked Cranberry 50g
Rolled Oats 180g
Almond Flake (Toasted) 60g
Honey 120g
Brown Sugar 60g

FINAL ASSEMBLE

  1. Pipe caramel into chocolate tart shell and let it set.
  2. Gently pipe the Dulcey cheese filling and nicely spreading it with spatula.
  3. Place some Valrhona Dulcey Crunchy Pearls on the tart for extra texture.
  4. Pipe the whipped mousse and decorate with desired sauces or crunches before serving.

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Products required for the tutorial.
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French Vanilla Paste

RM9.24RM101.67
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Gelatine Powder

RM2.93RM60.72
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